Spanish Rice

• 1/2 cups Bacon Fat, Reserved From 1 Pound Of Bacon
• 1 whole Small White Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 cup White Rice
• 1 cup Chicken Broth
• 1 cup (15 Oz. Size) Canned Crushed Tomatoes, With Juice
• 1 cup Corn Kernels, Frozen
• 1/2 teaspoons Chili Powder
• Salt And Pepper, to taste

1. Heat bacon fat over medium high heat in a stock pot until it's liquid. Saute onion and red pepper until onion is just turning translucent, approximately 3-5 minutes. Add in rice and stir frequently until lightly browned, approximately 2 minutes.
2. Separately, bring chicken broth and tomatoes to a boil. Pour boiling liquid into pot with browned rice mixture. Stir in chili powder. Cover and simmer 30-40 minutes.
3. Five minutes before the rice is done cooking, stir in corn kernels. Add salt and pepper to taste.

bacon fat, white onion, red bell pepper, white rice, chicken broth, tomatoes, corn, chili powder, salt

Taken from tastykitchen.com/recipes/sidedishes/spanish-rice-5/ (may not work)